HA!  Something to do with Cream of Wheat aside from eating it “as is” for breakfast!

cranberrymousse

https://www.saveur.com/article/Recipes/Debesmanna-Cranberry-Mousse/

Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited. Yield: serves 6-8

Ingredients

  • 3 cups unsweetened cranberry juice
  • 12 cup sugar
  • 12 cup farina or cream of wheat
  • Milk, for serving (optional)

Instructions

  1. Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.

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